Posts tagged Green Onion
February 17, 2010 · Filed under Finely Choppec Cheese, Fresh Parsley, Medium Green Onion, Thawed Frozen Shirmp · Tagged Cloves Garlic, Green Onion, Lemon Juice, Olive Oil, Parmesan Cheese, Parsley, Shrimp, Shrimp Scampi, Vegetable Oil
Prep: 30 min cook: 3 min ■ 6 servings
For a heartier meal, serve the shrimp over fettuccine. Cook and drain 8 ounces uncooked fettuccine as directed on package. Serve shrimp mixture over fettuccine and sprinkle with cheese.
Shrimp Scampi
1 ½ pounds uncooked medium shrimp in shells, thawed if frozen
2 tablespoons olive or vegetable oil
1 tablespoon chopped fresh parsley
2 table spoons lemon juice ¼ teaspoon salt
2 medium green onions, thinly sliced (2 tablespoons)
2 cloves garlic, finely chopped Grated Parmesan cheese, if desired
1. Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.
2. In 10-inch skillet, heat oil over medium heat. Cook shrimp and remaining ingredients except cheese in oil 2 or 3 minutes, stirring frequently, until shrimp are pink and firm; remove from heat. Sprinkle with cheese and chopped parsley, if desired.
1 serving: Calories 90 (calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 105mg; Sodium 220mg; Carbohudrate 1 g (Dietary Fiber 0g); Protein 12g % Daily Value: Vitamin A 4%; Vitamin C 4%; Calcium 2%; Iron 10% Exchanges: 2 Very Lean Meat, ½ Fat Carbohydrate Choices: 0
Reference: “COCINA” Betty Crocker
February 14, 2010 · Filed under Crisp Lettuce Leaves, Shelled Shrimp, Sliced Celery, Sliced Green Onion · Tagged Celery, Cooked Rice, Curry Powder, Green Onion, Green Pepper, Herb and Garlic Dressing, Lettuce Leaves, Pepperidge Farm Seasoned Croutons, Red Pepper, Shirmp
3 cups cooked rice
1 lb. shrimp, cooked, shelled and deveined
½ cup sliced celery
½ cup sliced green onion
½ cup julienne green pepper
1/3 cup julienne red pepper
2/3 cup bottled herb & Garlic dressing
1 teaspoon curry powder
1 cup Pepperidge Farm Seasoned Croutons
Crisp lettuce leaves
In a bowl, combine first 8 ingredients. Toss to blend. Cover and refrigerate several hours to blend flavors. To serve, toss in croutons. Spoon onto lettuce leaves. Makes 4 to 6 servings.
Reference: Casseroles and One-dish-meal
February 1, 2010 · Filed under Crumbled Cheese, Sliced Onion, Sweet Yellow Pepper · Tagged Blue Cheese, Grapes Pepper Blue Cheese Salad, Green Onion, Lemon Basil Vinaigrette, Lettuce, Yellow Pepper
2 cups each torn Bibb lettuce leaves and watercress tips
1 cup cubed sweet yellow pepper
½ cup crumbled blue cheese
2 green onions, diagonally sliced
Lemon Basil Vinaigrette
Toss all ingredients in mixing bowl just before serving; mix well. Makes 4 servings.
LEMON BASIL VINAIGRETTE
Combine 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon sugar, ½ teaspoon crushed dried basil and salt and pepper to taste; mix well. Makes about ¼ cup.
Reference: Casseroles and One Dish Meal
January 30, 2010 · Filed under Chopped Tomato, Shredded Cheese, Sliced Onion · Tagged Cheddar Cheese, Cilantro Leaves, Cloves Garlic, Green Onion, Ground Turkey, Layered Mexican Turkey-Rice Salad, Lemon Juice, Low-fat Sour Cream, Mexican-flavored Rice Mix, Mock Guacamole, Onion, Peas, Pepper, Pepper Sauce, Salsa, Taco, Taco Sesoning Mix, Tomato
Layered Mexican Turkey Rice Salad
1 lb. ground turkey
1 package (1-1/2 oz) taco seasoning mix
1 package (7.6 oz) Mexican-flavored rice mix, prepared according to package directions
1 recipe Mock Guacamole, prepared according to recipe below
1 cup low-fat sour cream
1 cup salsa
1 cup reduced-fat Cheddar cheese, shredded
½ cup green onions, sliced
1 medium tomato, chopped
In large skillet, over medium-high heat, sauté ground turkey 5 to 6 minutes or until no longer pink. Stir in taco seasoning and cook another minute. In 11-inch pie plate, layer prepared rice, turkey mixture and mock guacamole (spreading over turkey mixture to within ¼-inch of pie plate edges). Top guacamole with sour cream, salsa, cheese, olives, onions and tomato. To serve, slice salad into eight wedges and carefully lift each portion to salad plates. Makes 8 servings.
NOTE: Recipe may be made the night before, covered and refrigerated.
MOCK GUACAMOLE
2 large cloves garlic
2 cups frozen peas, cooked according to package directions and drained
½ cup fresh cilantro leaves
¼ cup onion, chopped
1 tablespoon lemon juice
¼ teaspoon pepper
1/8 teaspoon hot pepper sauce
In food processor bowl, fitted with metal blade and motor running, drop in garlic cloves; process 10 seconds. Through feed tube, add peas, cilantro, onion, lemon juice, pepper and hot pepper sauce; process until smooth
Reference: Casseroles and One Dish Meal
January 22, 2010 · Filed under Fresh Ginger, Thin Rounds Green Onion · Tagged Carrot, Chinese Noodls, Ginger Root, Green Onion, Noodles with Ginger and Oyster Sauce, Oil, Oyster Sauce, Pepper, Salt, Soy Sauce, Zucchini
Noodles stir-fried with ginger, carrot and zucchini, then served in an oyster sauce. Serves 4
Noodles with Ginger and Oyster Sauce
8oz Chinese noodles
1 carrot
1 zucchini
3 slices fresh ginger root
1 green onion, cut into thin rounds
1 tbsp oil
1 tbsp soy sauce
3 tbsps oyster sauce
Salt and pepper
1. Cook the noodles in boiling, salted water, rinse them under cold water, and set aside to drain.
2. Cut the carrot into thin strips. Thickly peel the zucchini to include a little of the flesh and cut into thin strips. Discard the center of the zucchini.
3. Peel the fresh ginger root sparingly, but remove any hard parts. Slice thinly, using a potato peeler. Cut the slices into thin strips, using a very sharp knife.
4. Heat the oil in a wok, and stir-fry the green onion for 10 seconds, then add the carrot, zucchini and ginger, and stir-fry briefly.
5. Stir in the noodles and cook for 1 minute.
6. Stir in the soy and oyster sauces, and continue cooking until heated through. Season with salt and pepper and serve.
TIME: Preparation takes about 15 minutes and cooking takes approximately 15 minutes.
VARIATION: Cook the noodles in chicken stock instead of salted water to give them extra flavor.
COOK’S TIP: Stir-fry the ginger and the other vegetables very quickly, to avoid browning them. Lower the heat if necessary.
Source: The Complete Chinese Cookbook
January 19, 2010 · Filed under Freshly Ground Pepper, Tender Chicken, Thick Shanghai Noodles, Thin Shreds, Thin Sliced Green Onion · Tagged Chicken Breast Meat, Chinese Cabbage, Green Onion, Ground Pepper, Sesame Oil, Shanghai Noodles, Soy Sauce
In general, noodles are more popular in northern and eastern China, than in other parts of the country. Noodles make a popular snack in Chinese tea houses. Serves 4.
Shanghai Noodles
3 tbsps oil
4oz chicken breast meat
1 lb thick Shanghai noodles
4oz Chinese cabbage
4 green onions, thinly sliced
2 tbsps soy sauce
Freshly grounded black pepper
Dash sesame oil
1. Heat the oil in the wok and add the chicken cut into thin shreds. Stir-fry for 2-3 minutes.
2. Meanwhile, cook the noodles in boiling salted water until just tender—about 6-8 minutes. Drain in a colander and rinse under hot water. Toss in the colander to drain and leave to dry.
3. Add the shredded Chinese cabbage and green onions to the chicken in the wok along with the soy sauce, pepper and sesame oil. Cook about 1 minute and toss in the cooked noodles. Stir well and heat through. Serve immediately.
TIME: Preparation takes about 10 minutes, cooking takes 6-8 minutes.
VARIATION: Pork may be used instead of the chicken. Add fresh spinach, shredded, if desired and cook with the Chinese cabbage.
BUYING GUICE: Shanghai noodles are available in Chinese supermarkets and also some delicatessens. If unavailable, substitute tagliatelle or dried Chinese noodles.
Source: The Complete Chinese Cookbook
November 27, 2009 · Filed under Creamy Peanut Butter, Crushed Red Pepper, Fresh Orange juice, Grated Ginger, High Heat, Large Saucepot, Medium Bowl, Peeled Ginger, Shredded Carrots, Thin slice Green Onion, Toasted Sesame Seeds, Unpeeled Cucumber · Tagged Asia, Carrots, Colander, Cucumber, Fresh Ginger, Green Onion, Orange Juice, Peanut Butter, Red Pepper, Rice Vinegar, Saucepot, Sesame Noodles, Sesame Oil, Sesame Seeds, Soy Sauce, Spaghetti, Sugar
Sesame Noodles
Prep 15 minutes
Cook about 15 minutes
Make 6 main-dish servings
Salt
1 package (16 ounces) spaghetti
1 cup fresh orange juice
¼ cup seasoned rice vinegar
¼ cup soy sauce
¼ cup creamy peanut butter
1 tablespoon Asian sesame oil
1 tablespoon grated, peeled fresh ginger
2 teaspoons sugar
¼ teaspoon crushed red pepper
1 bag (10 ounces) shredded carrots (about 3 ½ cups)
3 kirby cucumbers (about 4 ounces each), unpeeled and cut into matchstick-thin strips
2 green onions, thinly sliced
2 tablespoons sesame seeds, toasted (optional)
Green onion for garnish
1. Heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
2. Meanwhile, in medium bowl, with wire whisk or fork, mix orange juice, vinegar, soy sauce, peanut butter, oil, ginger, sugar, and crushed red pepper until blended; set sauce aside.
3. Place carrots in colander; drain pasta mixture, cucumbers and sliced green onions with sauce in bowl. If you like, sprinkle pasta with sesame seeds. Garnish with green onion.
November 6, 2009 · Filed under Chopped Green Onion, Chopped Parsley, Medium cucumber · Tagged Buttermilk, Cucumber, Green Onion, Parsley, Pepper, Salt
Cucumber Soup
2 medium cucumbers
4 cups buttermilk
1 tbsp finely chopped green onions
¼ cup finely chopped parsley
1 tsp salt
dash pepper
Peel cucumber and scraped out seeds. Dice very finely. Combine with buttermilk, green onions, parsley, salt and pepper. Chill very well.
Stir and spoon into chilled soup cups at serving time. Tops with a thin slice cucumber. -Margo Oliver
October 28, 2009 · Filed under Delicious Appetizer, Medium Plantain, Party Food, Ripe Plantain, Shredded Savoy Cabbage, Strips Bell Pepper · Tagged Brown Sugar, Cabbage, Chicken Broth, Cider Vinegar, Cornstrach, Green Onion, Olantain, Pepper Sauce, Red Bell Pepper, Savoy Cabbage, Sweet-and-Sour Cabbage with Plantains, Vegetable Oil
Sweet-and-Sour Cabbage with Plantains
¼ cup reduced-sodium chicken broth
2 tablespoons packed brown sugar
2 tablespoons cider vinegar
2 teaspoons cornstarch
¼n teaspoon red pepper sauce
2 teaspoons vegetable oil
1 ripe medium plantain, cut into ¼-inch slices
1/3 cup sliced green onions
¼ cup 1×1/8-inch strips red bell pepper
4 cups coarsely shredded savoy cabbage (about 1 small head)
Mix broth, brown sugar, vinegar, cornstarch and pepper sauce; reserve. Heat oil in 10-inch nonstick skillet over medium-high heat until hot. Add plantain, onions and bell pepper; stir-fry 1 minute. Add cabbage; stir-fry 2 minutes. Stir in cornstarch mixture; cook and stir 10 seconds or until thickened. 4 servings. – “Eating Quick and Healthy”
September 19, 2009 · Filed under Crushed Noodles, Shredded Onion, Thin Sliced Mock Duck · Tagged Corn Kernel, Green Onion, Green Peas, Mock Duck, Mock Duck Foo Yung, Noodles, Onion, Vegetarian Mock Duck, Vermicelli Noodles
Mock Duck Foo Yung
3 tbsp (45 mL) vegetable oil
1 medium onion, shredded
10 oz (280 g) can vegetarian mock duck, thinly sliced
1/3 cup (85 mL) green peas, blancked
1/3 cup (85 mL) corn kernel canned or cooked
6 eggs beaten
Salt and pepper
1 tbsp (15 mL) light soy sauce
2 oz (60 g) vermicelli noodles, fried and lightly crushed
1 green onion, shedded
1 Heal oil in a pan. Add onion and stir-fry with mock duck, peas and corn 2 minutes. Stir in eggs, salt, pepper and soy sauce. Draw edges of mixture into the center until set, without allowing mixture to dry.
2 Place noodles on a serving platter. Place egg mixture on top, leaving a noodle border. Top with green onion shreds. Serves 8.
Source: Chinese Cooking Made Easy
